From Paulette Vickery's Recipe Collection

WW: MUSHROOM STUFFED BEEF

main dish, meats, vegetables

1 cup reconstituted dried mushroom
1 cup sliced fresh mushrooms
1 each onion, chopped
1/2 each red bell pepper, chopped
2 teaspoon minced garlic, in a jar
1/2 cup seasoned bread crumbs
1/4 cup minced parsley
1 teaspoon dried thyme leaves
1 1/2 lb lundon broil
1 tablespoon olive oil
1/4 cup dry red wine

Preheat oven to 325 degrees. In a medium bowl combine the dried and fresh mushrooms, onion, bell pepper, garlic, dried bread crumbs, parsley, and thyme. As though you were cutting a loaf of French bread, cut the beef lengthwise almost all the way through. Spread open. Spread the mushroom mixture evenly over the inside of the beef. Starting from 1 short end, roll up jelly roll style. Tie the beef roll together securely, using kitchen twine and wooden picks. In a nonstick dutch oven heat the oil. Add the beef and cook until browned, about 10 minutes. Add the wine. Bake covered until the beef is cooked through and is tender, about 1 hour. Serve with the sauce. Per serving: calories 230, total fat 6 G, saturated fat 2 G, cholesterol 65 MG, sodium 325 MG, carbohydrate 12 G, fiber 2 G, protein 28 G, calcium 30 MG, points 5.

Yield: 6 servings



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